Potatoes and peas with compound butter and roasted garlic

Compound butter adds wonderful flavor to just about anything. You can place it on top of meat, fowl, or fish right before serving. Fold a knob in the middle of your burgers before cooking. Spread on bread and toast under the broiler. The uses for compound butter are numerous.

The same holds for roasted garlic and olive oil.

Compound butter is butter mixed with herbs and other flavorings. It is easy to make and keeps well in the freezer.

Roasted garlic is another great flavor component that is easy to make and will keep well frozen. You can also combine roasted garlic with butter for a rich savory delight.


For compound butter,

1 stick of unsalted butter softened

Two or three sprigs of rosemary minced fine

Juice and grated zest of one lemon

For roasted garlic

One pound of garlic cloves

Olive oil

Kosher salt

Course ground black pepper

For Potatoes:

3 lbs. (About 12-14) baby red potatoes

Kosher salt

Course ground black pepper

Olive oil

For peas, 1 pound frozen peas, thawed


To make the compound butter, combine butter, minced herbs, and lemon in a bowl and mix until thoroughly incorporated. Place mixture on a sheet of plastic wrap. Mold mixture into and log and wrap.

For the garlic, Preheat oven to 350 (F). In a mixing bowl, drizzle garlic liberally with olive oil. Sprinkle with salt and pepper. Place in the center of a large piece of foil. Gather the foil upwards until it forms a package resembling a chimney. Place on a baking sheet. Roast in oven for 30 minutes or until garlic looks brown. Cool the garlic. When cooled, place garlic in a food processor and process until smooth. Place mix on plastic wrap, form into a log and wrap.

If you freeze the butter and garlic, you can use just what you need by slicing pieces.

For potatoes, boil potatoes until slightly under cooked. Smash lightly with a meat mallet or heavy bottomed pan.

Drizzle with olive oil, sprinkle with salt and pepper.

Spread each potato with roasted garlic.

Roast in oven for 20-30 minutes.

For the peas, place thawed peas in salted boiling water for about one minute. You just want to warm them.

Drain and place in a serving bowl. Place pieces of compound butter in and mix until butter is melted and coats all the peas.

I had some porchetta left over. I grilled a nice thick piece to serve with the taters and peas.

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